What's Cooking This Week? Mahi-Mahi Tacos & More

I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, caramelized bell peppers were stuffed into Italian Pepper & Eggs Sandwiches and served alongside Skillet Roasted Sausage. This week, a crispy Pork Milanese is sliced and served over Spicy Udon.

Here's the rest of the plan:

Mahi-Mahi Tacos w/ Creamy Cilantro Slaw

Pork Milanese over Arugula

Napa Cabbage, Mushroom, & Tofu Stir-Fry

Crispy Pork Cutlets w/ Spicy Udon

Southwestern Quesadillas w/ Pico De Gallo

Pantry Items

Oil (olive, extra virgin, canola, peanut)

Rice wine vinegar

Cooking spray

Sour cream (Greek yogurt)

Mayonnaise

Flour

Eggs

Panko breadcrumbs

Sugar or honey

Chicken broth

Soy sauce (low-sodium)

Sesame oil + seeds

Srirachi or chili garlic sauce

Block of parmesan

Cumin

Cayenne pepper

Crushed red pepper

Kosher salt

Pepper

Grocery Listbased on servings for 2 w/ leftovers

1/2 lb mahi-mahi or other white fish filets

1 lb boneless skinless pork cutlets

1/2 lb firm tofu

2 oz pepperjack or cheddar cheese, shredded

1 head Napa cabbage

1 bunch arugula or mixed greens

1 head garlic

1 small bulb ginger

1 red onion

1 yellow onion

1 red bell pepper

1 ear corn

1/2 lb shitake mushrooms

1 bunch cilantro

1 bunch scallions

2 limes

1 lemon

5 plum tomatoes

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